4. Carefully add stock, a pinch of salt and a generous grinding of black pepper. Bring to a boil and cover, cooking until stock is absorbed and rice is cooked. Turn heat to low.

5. Without stirring the rice, pour olive oil evenly over the rice and cover, letting a crispy crust form on the bottom of the rice. This will take 5-10 minutes. Turn off heat.

6. Fold in diced tomatoes and corn, scraping up crispy parts of rice as you fold, and let sit for 10 minutes, uncovered.

5. Garnish with fresh herbs and an additional drizzle of olive oil. Eat!

We all have the challenge of finding uses for the gigantor squashes in our shares this time of year. I think this recipe's a keeper. The key is to squeeze out the excess water from the squash before adding it to the batter. The batter for this recipe is closer to a crepe batter than a pancake batter - more eggs and milk than flour! Any recommendations for a dipping sauce?

Squash and Corn Fritters

Yield: about 18 fritters

2.5 cups shredded zucchini or other summer squash, salted, drained and squeezed of excess water

One large onion, shredded and included in the above process

One C. fresh corn kernels, sliced from the cob

3 free range eggs

2 C. organic whole milk

1 C. all-purpose flour

1 T. sugar

1 t. baking powder

Canola oil for frying

salt and pepper

1. Using two separate bowls, whisk together eggs and milk and pour into combined dry ingredients. Whisk until just combined.

2. Fold in squash and onion mixture and corn kernels.

3. Add one t. salt and a generous grinding of black pepper and mix to combine.

5. Using a ladle or 1/2 C. measuring cup, dollop batter into hot oil and flatten the fritters to be approximately 2.5 inches in diameter.

6. Allow the heat to be high enough so that the fritters brown, but not so hot that the inside of each fritter doesn't cook evenly. A test batch is the best way to find out what works (Chef snack bonus!)

7. Stack finished fritters on a paper-lined baking sheet in a 200° oven and keep frying until all of your batter is gone. Batter can be made ahead and stored in the refrigerator for a day.

8. Serve with a side of maple syrup or other dipping sauce (suggestions welcome!).